Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
- Add cherry tomatoes and spinach, cooking until spinach wilts.
- Pour in the heavy cream, stirring to combine, and let it simmer for a few minutes.
- Toss in the cooked fettuccine and mix well.
- Season with salt and pepper.
- Serve with grated Parmesan cheese on top.
Notes
Make sure not to overcook the shrimp; they should just turn pink and become firm. You can use frozen shrimp; just ensure they are thawed before cooking. Add some herbs, like parsley or basil, for added freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg